Steak and Cheese Stack Recipe

Ingredients

  • 2 x rib eye steaks, room temperature
  • 2 tsp vegetable oil
  • Sea salt and freshly ground black pepper
  • 160g closed cup mushrooms, halved or thickly sliced
  • 4 slices sour dough bread
  • 100g lighter mature cheddar cheese, thinly sliced
  • 1 red onion, cut into rings
  • 2 tomatoes, cut into slices
  • 20g rocket
  • 2 tbsp bbq sauce
  • 2 tbsp mild mustard sauce

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
903g per serving
45% %GDA
Fat
38.00g per serving
54% %GDA
Saturates
17.00g per serving
85% %GDA
Sugars
15.00g per serving
17% %GDA
Salt
3.60g per serving
60% %GDA

Method

  1. Rub the steaks with 1 tsp vegetable oil then season with salt and black pepper.

  2. Heat a frying pan until hot. Add the steaks and cook on each side for 4 minutes until browned and just springing back when pressed lightly.

  3. Remove from the heat and place onto a plate. Place the cheese on top of the steaks then cover with foil to rest.

  4. Return the pan to the heat, add the remaining vegetable oil and the mushrooms and fry for 2-3 minutes until golden brown and tender.

  5. Tip out of the pan into a bowl, then add the bread to the pan and fry in the residual juices for 1-2 minutes until just crispy and hot through.

  6. Lay the bread onto a board and spread half with the bbq sauce and the remaining half with eth mustard. Top the bbq sauce with the mushrooms.

  7. Carve the steak in half and place on the mushrooms, then top with the red onion rings and mustard bread. Cut the whole sandwich in half and serve straightaway.